Easy Eggplant Parmasan
Source of Recipe
Kitchen of Vicky Shaw
Recipe Introduction
I could never find a recipe for Eggplant Parmasan that I liked. It seemed like they were all just to mushy or to bready. So I figured it was time to make a recipe that fit my likes.
List of Ingredients
3 Eggplant; Sliced 1/2" Thick
2 Cups Italian Bread Crumbs
1/4 Cup Water
3 Egg
1 Teaspoon Italian Seasoning
1 Tablespoon Garlic Powder
1 Cup Parmesan Cheese; Grated
1 Jar Marinara Sauce
2 Cups Mozzarella Cheese, Part Skim Milk; Shredded
Olive Oil Recipe
Slice eggplant. Stir eggs and water together in a bowl or pie plate. Mix bread crumbs and italian seasonings in another pie plate. Dip eggplant into eggs then in to bread crumbs. Brown in a little olive oil on both sides on medium heat. When all eggplant is browned make one layer in a 9 x 13 baking pan. Pput a layer on marinara and some parmasan cheese, and a layer of mozzarella cheese. Make another layer of eggplant and use only marinara and parmasan cheese. Make one last layer of eggplant cover with marinara and parmasan cheese, and mozzarella cheese. Bake at 350 for 30 to 40 minutes or untill cheese is melted through.
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NOTES : The secret is to make sure the marinara sauce is not put on to thick. Use just enough to bearly cover the eggplant. No need to fill all the gaps with it. If you do it may turn out soggy. also if you over cook the eggplant, when browning it, will also make it soggy. You want the eggplant to start to cook with out completly cooking it.
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